Hops, a minor ingredient in beer, are used for their bittering, flavouring and aroma enhancing powers. Their pronounced bacteriostatic activity inhibits the growth of gram-positive bacteria in the finished beer thereby extending the shelf life of the product. They are grown throughout the temperate regions of the world. The potential of four selected tropical plants: Azadirachta indica (neem), Garcinia kola (bitter cola), Gongronema latifolium (heckel) and Vernonia amygdalina (bitter leaf) as substitutes for hops in beer brewing were evaluated. The ethanolic extracts of the plant parts commonly consumed by people were used to brew beers. The physicochemical properties of the finished beer products were studied using standard methods. These tropical plants were statistically ranked by the application of Analysis of Variance (ANOVA) using beers brewed with hop extracts as controls. The physicochemical properties of the brewed beers revealed that the alcohol content in all the beer samples ranged between 3.43-3.75%, total acidity from 0.132-0.324%, pH (5.47-5.68), turbidity (5-125 NTU), total solids ranged from 3.66-8.16% and bitterness level ranged from 25.38-39.62 IBU. The concentration of arsenic in the beer samples ranged from 1.44-1.77 ppm while that of metals were cadmium (0.00-0.97 ppm) and copper (0.10-2.70 ppm). It was established from ranking that the order of closeness of the vegetables investigated to isomerized hop extract was G. kola (0.969) > G. latifolium (0.609) > V. amygdalina (0.601) > A. indica (0.536) while that to hop leaf extract was G. kola (0.964) > A. indica (0.800) > G. latifolium (0.440) > V. amygdalina (0.433).